Meatballs stuffed into a loaf of demi baguette lined with provolone cheese, broiled until the cheese is melted and bubbly, then served with a couple spoonfuls of Chipotle Pecan Pesto and fresh parsley, this easy meatball sub recipe only requires 5 ingredients and 10 minutes of your precious time!
Say if you’ve got a bunch of frozen meatballs in your freezer or if you made some awesome Swedish meatballs the other day and have a few leftover meatballs left in your fridge. What would you do with them?
We all know that there are about a million ways to use up some meatballs. For example, meatball pasta never gets old. Another way of cooking pasta with meatballs in one pot is to make a meatball goulash. Very quick and good stuff.
However, today, I think I’ve discovered a revolutionarily wonderful way to enjoy more meatballs with this easy meatball sub recipe. Whether you have leftover meatballs or you’ve stored up some frozen meatballs, with a loaf of demi baguette and some cheese, plus a pesto, you are good to go. This is by far the quickest meal I’ve ever come up with. And it’s juicy, flavorful and uber satisfying!
Don’t get too excited yet. Check your fridge to see if you’ve got all 5 ingredients. If you haven’t heard about the Chipotle Pecan Pesto we were talking about a few weeks ago, I strongly recommend you check it out. I keep that stuff in my fridge all the time now because the possibilities are endless with it. For instance, I love eating hard-boiled eggs with this pesto as breakfast now. I should probably add it into my 15-min breakfast selection except that it takes zero time. Putting the pesto on top of this meatball sub is just one of the best ways to enjoy it. It’s heavenly.
You say that you’ve got some regular pesto in the fridge already? Fantastic! That works perfectly fine with the meatball sub as well. Bust it out and let’s make some meatball subs! Han and I enjoyed the sub a lot. I hope you do too.
So I am curious – what do you do with your leftover meatballs? Do you have a go-to recipe for a quick meatball meal? Leave a comment below and let me know. I’d love to hear from you.Print
Meatballs stuffed into a loaf of demi baguette lined with provolone cheese, broiled and served with Chipotle Pecan Pesto.
- Preheat broiler on high.
- Cut baguette lengthwise down from the top, keeping the bottom part connected. Smear 1 tablespoon Chipotle Pecan Pesto inside the baguette, and then line cheese slices inside. Stuff the prepared baguette with meatballs and place the sub on a baking sheet. Broil until the cheese is melted and bubbly, about 5 minutes.
- Spoon the rest of the pesto over the meatball sub. Sprinkle with chopped parsley. Cut in half and serve!
If using frozen meatballs, thaw thoroughly before placing them into the baguette.
- Serving Size: 1
- Calories: 462
- Sugar: 1.3g
- Sodium: 1086mg
- Fat: 32.4g
- Saturated Fat: 15.3g
- Carbohydrates: 18.2g
- Fiber: 1g
- Protein: 22.8g
- Cholesterol: 59mg